NRW: Blackberry-Cornmeal Muffins

INGREDIENTS

• 1¼ cup all-purpose flour 
• ½ cup fine-ground yellow cornmeal 
• 2 teaspoons baking powder 
• 1 teaspoon salt 
• 1¼ cups sugar
• ½ cup buttermilk, room temperature
• 2 large eggs, room temperature
• 7 tablespoons unsalted butter, melted and cooled
• 1 to 2 containers (6 ounces each) fresh blackberries (frozen worked fine too)

DIRECTIONS

1. Preheat oven to 375°... make sure the temp is correct of the berries will sink to the bottom of the cake. Line standard muffin tins with paper liners. Whisk together flour, cornmeal, baking powder, salt and 1 cup plus 2 tablespoons of sugar. In another bowl, whisk together buttermilk, eggs and melted butter; pour over flour mixture, whisking to combine.
2. Fill each lined cup with a scant ¼ cup batter. Top batter with blackberries (3 to 4 berries per cup), then sprinkle evenly with remaining 2 tablespoons of sugar.
3. Bake, rotating tins halfway through, until evenly browned on top, 20 to 25 minutes. Transfer to a wire rack to cool completely before removing cupcakes. Cupcakes are best eaten the day they are baked, but will keep up to 2 days at room temperature in airtight containers.

Enjoy!
~HG

Since You're Getting NRW on Friday...

Here are two recipes for you to work with. Sorry for the delay, school is kicking my butt!

Pumpkin Cream Cheese Muffins
INGREDIENTS

• 1 pkg (2 layer size) of spice cake mix 
• 1 pkg(3.4oz) of Jello-O vanilla flavor Instant pudding 
• 1 cup of canned pumpkin 
• 1 pkg of Philidephia cream cheese(or any cream cheese), Softened 
• 1/4 cup sugar 
• 4 eggS

DIRECTIONS

1. Heat oven to 350 degrees.
2. Prepare cake batter as directed. Add dry pudding mix and pumpkin; mix well.
3. Spoon mixture into 24 paper-lined muffin cups.
4. Beat cream cheese with mixer until creamy. Blend in sugar & 1 egg; spoon over batter. Swirl gently with small spoon. Bake 18-21 minutes(more like 25 but keep checking at 20 minutes) or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove to wire racks. Cool completely.

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Thank you Bambamgotchatwice for the following recipe!

Chocolate Toffee Bites

INGREDIENTS

• 2 Cups all-purpose flour 
• 1 Cup brown sugar 
• 1/2 Cup cold butter, cut into pieces 
• 1 Cup whole pecans, toasted (or 1 Cup ground almonds) 
• 1/2 Cup brown sugar 
• 2/3 Cup butter 
• 2 Cups semi-sweet chocolate chips

 DIRECTIONS 

1) Preheat oven to 350F and line a 9*13in pan with parchment paper
2) Mix the flour, 1 Cup brown sugar, and cold butter cut into pieces until the mixture resembles coarse crumbs by cutting the butter into the flour and sugar
3) Pour mixture into prepared pan (mixture will be very dry), and press down evenly, then sprinkle nuts evenly over mixture and set aside
4) In a small saucepan melt butter and 1/2 Cup brown sugar stirring constantly until mixture begins to boil
5) Let mixture boil for one minute then pour evenly over nuts in prepared pan
6) Bake for 18-20min until topping starts to bubble
7) Remove from oven and evenly sprinkle chocolate chips on top while pan is still hot
8) Let stand for 3-5 min then spread the chocolate evenly to cover entire pan
9) Place in fridge to cool then cut into squares

Enjoy!

~HG

NRW: Pecan Crusted Bourbon Chicken

Because I'm in a happy hour state of mind :~)

INGREDIENTS

• 1/2 cup finely chopped pecans  
• 1/2 cup dry bread crumbs 
• 8 skinless, boneless chicken breast halves 
• 1/4 cup clarified butter, melted  
• 1/4 cup Dijon mustard  
• 1/4 cup dark brown sugar 
• 2 2/3 tablespoons bourbon whiskey 
• 2 tablespoons soy sauce  
• 1 teaspoon Worcestershire sauce 
• 3/4 cup unsalted butter, chilled and cut into small cubes 
• 1/2 cup sliced green onions

DIRECTIONS

1. Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides.
2. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides for about 2 minutes each. 
3. place the chicken in the oven at 350 degrees for about 15-20 minutes until done. 
4. In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat. 
5. Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

Enjoy!

~HG

Yummy Potato Soup

Because tonight I need comfort food...

INGREDIENTS

• 3lbs of potatoes, scrubbed and pierced in several places
• 1tbsp. of butter
• 1 1/2 cups of finely chopped onions
• 2 tbsp. of minced garlic
• 1 can (14 1/2 oz) of garlic broth
• 3 cups of milk
• 1 tsp. of salt
• 1/4 tsp. of pepper
• shredded cheddar cheese
• crumbled bacon
• chopped scallions

DIRECTIONS

1. Heat oven to 400 degrees
2. Bake the potatoes 1 hour or until tender when pierced. Peel when their cool enough to handle.
3. Melt the butter in a 4 - 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown.
4. Add 2/3 of the potatoes and mash. Add broth, milk, salt and pepper. Bring to a simmer, stirring occassionally.
5. Cut remaining potatoes into small cubes, add to soup, and stir gently to reheat.
6. Sprinkle with shredded cheddar cheese, crumbled bacon, and chopped scallions.

Enjoy!

~HG

NRW: Angel Hair Pasta in a Garlic Butter Sauce

For the past two days I have served this with every meal we've had, mainly because hubby says it's addictive. It's fast and easy, and good all by itself. Enjoy!

INGREDIENTS

• 1 Stick of Butter
• 1 tablespoon of crushed garlic or garlic powder
• 1 teaspoon of freshly ground pepper
• 1/4 teaspoon of salt
• 1/2 cup shredded parmesan cheese
• 1 pound of angel hair pasta

DIRECTIONS:

1. Cook pasta until al dente
2. Melt butter on medium low heat
3. Add the garlic, pepper, and salt to the butter and stir
4. Pour sauce over pasta, mixing well.
5. Plate pasta, and sprinkle paremesan cheese on top

You could always add some broccoli to this dish, like I did today. Tuesday we enjoyed it with lobster and crab stuffed tilapia, and today with steak. Yummo!
~Hidden Gem

NRW: Cream Cheese Bacon Crescents

INGREDIENTS

• 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 3 slices OSCAR MAYER Bacon, cooked, crumbled
• 2 cans (8 oz. each) refrigerated crescent dinner rolls  

DIRECTIONS

1. Preheat oven to 375°F. Mix cream cheese spread and bacon in small bowl until well blended.  
2. Separate each can of dough into 8 triangles each. Cut each triangle in half lengthwise. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet. 
3. Bake 12 to 15 min. or until golden brown. Serve warm.

NRW: Toowoomba Pasta

My first year of college I lost 20lbs due to depression. Hey, I was 18 living in the most depressing city ever, Pittsburgh, and experiencing family problems back home that I could do nothing about. I couldn't take it for another semester, so I found myself in Charlotte for my Sophomore year. It is there that I found sunshine, happiness, glee, and the freshman (sophomore?) 15. The former had to do with those Carolina blue skies, but the latter happened because of my friends over zealousness with eating at Outback Steakhouse. There were two things I was guaranteed to get back then: kookaburra wings and the Toowoomba Pasta. Yummo! It wasn't until I began working there that I stopped eating there (well, I still go to get the wings!). The fat content? Out of Control! I couldn't deal.

Sunday my mother wanted to go to Outback for dinner, and I reluctantly agreed. I looked at the menu and low and behold, they no longer serve the Toowoomba Pasta! Craziness! Then I remembered a knottie friend (aka virtual friends you make on theknot.com) sent me a Toowoomba Pasta recipe knock off quite a few months ago, and it was on! I decided I would make it this week, just for old times sake. I never ever ever would've imagine how delicious it would turn out! Although I must admit, I do feel like I'm going to go into cardiac arrest at any moment. I was feeling like my girl Paula Dean while making it. Heavy cream and a whole lotta butter? Lawd have mercy! Make at your own risk!

INGREDIENTS

• 1/2 cup butter
• 1 1/2 cups heavy cream
• 1 tablespoon ketchup
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon coriander
• 1/4 teaspoon black pepper
• 2 cups quartered baby portabella mushrooms  
• 1 lb raw shrimp (tails off and de-veined, substitute 1/2 for crawfish if available)  
• 1/2 cup chopped green onion (about 2-3)  
• 16 ounces fettuccine pasta (I am guessing on the amount of pasta since I make two batches of Easy Homemade Fresh Pasta (Gluten Free)) 
• shredded fresh parmesan cheese

 DIRECTIONS

1. Cook fettuccine as directed.
2. Melt butter in a large skillet. Add cream, ketchup and spices. Whisk together and bring to a boil. Continue to simmer and reduce while you continue with the rest of the recipe, stirring occasionally with a wire whisk. (most of the cream will boil away, leaving you with a dark orange sauce).
3. In a separate small skillet, sauté mushrooms in olive oil until soft. Add mushrooms to simmering sauce.
4. Cook shrimp (and crawfish if available) in the small skillet in olive oil just until pink and add to sauce. Simmer for about 5 minutes.
5. Toss with cooked fettuccine and serve immediately lightly topped with finely shredded fresh parmesan cheese.
 
~HG

New Recipe Wednesday: Fudge Meltaway Bars

I have had a serious sweet tooth lately, and it doesn't help that I live with the devil, errr, my hubby who eats sweets like some people drink water. He's only encouraging my bad habit, but I digress. I received this recipe from a dear friend of mine in Minnesota. Her mom passed away some years ago, but she likes to carry on the tradition her mother started of making these bars on Christmas morning. Since I'm really feeling the fall weather, and the idea of wearing winter boots soon, this recipe came to mind. Enjoy!

INGREDIENTS

• 1/2 cup butter
• 1 sq unsweetened chocolate (1 oz)
• 1/4 cup granulated sugar
• 1 egg, beaten
• 2 cups graham cracker crubs
• 1 cup coconut
• 1/2 cup chopped nuts (I used Walnuts)
• 1/4 cup butter
• 1 tbsp milk or cream
• 2 cups sifted confectioners' sugar
• 1 tsp vanilla
• 1-1/2 sq unsweeted chocolate (1-1/2 oz)

DIRECTIONS
1.Melt 1/2 cup butter and 1 sq chocolate.
2.Blend granulated sugar, 1 tsp vanilla, egg, crumbs, coconut and nuts into butter-chocolate mixture.
3.Mix well and press into ungreased baking dish. 11-1/2 x7-1/2x1-1/2" or square 9x9x1-3/4".
4.Refrigerate.
5.Mix 1/4 cup butter, milk, confectioners' sugar and 1 tsp vanilla. Spread over crumb mixture. Chill.
6.Melt 1-1/2 sq chocolate and spread evenly over chilled filling. Chill again.
7.Cut into tiny squares before completely firm. Makes 3-4 doz squares.

~HG

NRW x2! Broiled Hidden Gem Steaks & Cheesy Shashed Potatoes

Broiled Hidden Gem Steaks

• 2 tablespoons balsamic vinegar
• 1/4 cup soy sauce 
• 3 tablespoons minced garlic 
• 2 tablespoons brown sugar 
• 1/2 cup olive oil 
• 2 teaspoons ground black pepper 
• 1 teaspoon Worcestershire sauce  
• 1 teaspoon onion powder 
• 1 tablespoon salt 
• 1 tablespoon black pepper 
• 2 (1/2 pound) rib-eye steaks  

DIRECTIONS

1. In a medium bowl, mix all of the ingredients together (sans the steak). 
2. Place the steaks on your meat board and prick it with a fork several times. Next place the steaks in a shallow glass dish and pour the marinade over it, leaving approximately a 1/4 cup behind for basting during cooking.  For optimum flavor, rub the liquid into the meat, coating both sides. Cover, and marinate in the refrigerator for 2 hours or more (the longer you marinate, the better).  
3. Heat your broiler for 10 -15 minutes.  
4. Remove steaks from marinade, and discard the marinade. Place the steaks on the hot broiler plate and for 8 minutes, turning over half-way through cooking. Use the leftover marinade to baste your steak during cooking. Discard leftover marinade. 

***This is really good with steamed broccoli and cheesy smashed potatoes, so I'm going to post the recipe for the cheesy smashed potatoes (created by the lovely Rachel Ray) below:

• 2 to 2 1/4 pounds baby Yukon gold potatoes
• 1/4 cup sour cream
• 2 cups shredded Cheddar
• 3 tablespoons chives, chopped or snipped
• Salt and black pepper

DIRECTIONS

1. Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil. 
2. When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.

~HG

NRW: Spinach & Bacon Quiche

This weeks recipe isn't one of my own, but one by the person my friend calls "Everyone's White, Southern Grandmother", Paula Deen! I promise you this recipe is easy and delicious and good for any night of the week!

Spinach & Bacon Quiche

INGREDIENTS:

• 6 large eggs, beaten  
• 1 1/2 cups heavy cream  
• Salt and pepper  
• 2 cups chopped fresh baby spinach, packed 
• 1 pound bacon, cooked and crumbled  
• 1 1/2 cups shredded Swiss cheese  
• 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions:

1. Preheat the oven to 375 degrees F. 
2. Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

~HG

NRW: Slow Cooker Smothered Chicken

This recipe is savory, super easy, and just plain ole yummy. Enjoy!
INGREDIENTS

• 4 skinless, boneless chicken breast halves
• 2 (10.75 ounce) can condensed cream of chicken and mushroom soup
• sliced mushrooms
• medium onion, sliced
• 1/2 cup sour cream
• 1 tbsp seasoned salt
• 1 tbsp garlic salt
• 1 tsp cayenne pepper
• 1 tbsp salt
• 1 tsp pepper
  

DIRECTIONS

1. Season the chicken breast with the seasoned salt, garlic salt, cayenne pepper, salt, and pepper.
2. Place chicken breasts in a slow cooker. In a medium bowl, mix the two cans of cream of chicken and mushroom soup until smooth Pour over the chicken, making sure it is well coated. Place the sliced onions and mushrooms over the chicken.
3. Cover, and cook on Low heat for 7 to 8 hours. Stir in the sour cream about 1/2 hour before serving.

I made a bag of egg noodles to go with this, but rice, of course, is another great option!

NRW: Warm Me Up Daddy Chili

Ok, so I know it's summer, not winter, but sometimes a sista gets a lil jonesin for some chili in the middle of the 100 degree heat wave. Sounds crazy, but when you're sitting inside freezing from the a/c, it happens. This is one of the best chili's I've ever created, so I'm excited to post it!

INGREDIENTS
2 pounds ground turkey
1 pound sweet Italian sausage
3 (15 ounce) cans black beans, drained
2 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large white onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
2 strips of bacon fried and crumbled
4 cubes beef bouillon
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped garlic
2 teaspoons ground cumin
2 teaspoons hot pepper sauce
1 teaspoon dried basil
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon season all
1 tablespoon cayenne pepper
1 teaspoon paprika
1 tablespoon white sugar
1 (10.5 ounce) bag lime corn chips
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package sour cream

DIRECTIONS

1. In a large frying pan, crumble the ground turkey and sausage into the hot pan, season with season all, a teaspoon of salt, and a teaspoon of pepper. Cook until evenly browned. Drain off excess grease.
2. Heat a large stock pot over medium-high heat. Pour in the ground turkey and sausage mixture, black beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, green and red bell peppers, chile peppers, crumbled bacon, and bouillon. Season with chili powder, Worcestershire sauce, garlic, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust spices to desired taste.
4. To serve, ladle into bowls, and top with sour cream and shredded Cheddar cheese. Scoop up with tortilla chips.

***Please remember that chili always tastes better the next day, so my suggestion is to prepare this the day before, and reheat for dinner the next day. However, even if you eat it right there on the spot, it's still gonna taste delish! Enjoy!

New Recipe Wednesday - Barbecue Pork Butt

Since becoming a housewife, I've found myself also becoming a female version of Theo. When I visit my mother on the weekends, I rummage through her fridge and freezer to see what I can take home to cook. I should be ashamed, but I'm not because, well, I'm broke, and she no longer cooks! Well a couple of Sunday's ago as I was going through her freezer, I saw something that both disgusted me, and intrigued me. Pork butt. What the freak is pork butt? I didn't know, but hey, I love a challenge, so I snatched it up. I had no clue how to cook it, so, I came up with my own recipe to see if it would work.

INGREDIENTS

• 3lbs pork butt
• 1 small onion sliced
• 2 garlic cloves chopped
• Your favorite barbecue sauce
• Extra Virgin Olive Oil
• Salt
• Pepper
• Garlic powder

1. Liberally season pork with salt, pepper, and garlic powder
2. Place the pork butt in a non-reactive bowl and pour evoo over it. Cover with plastic wrap and let it marinate in the refrigerator for 1 hour
3. While the pork butt is marinating, slice your small onion and chop your 2 garlic cloves
4. Heat a pan on medium-high, and fry the pork butt for four minutes on each side
5. Place the pork butt in aluminum foil. Place the foiled pork butt in a slow cooker set on medium-high for four hours.
6. Place onion slices and chopped garlic in foil with pork butt, and spread barbecue sauce on top.
7. Close foil around pork butt tightly and let cook for 2 hours.
8. At the end of the two hours, open the foil and flip the pork butt over, adding more barbecue.

We had this last night for dinner. It was sooo tender, and juicy! Love it! I will never again be afraid of pork "butt"!